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Monday, August 18, 2014

So, basically, just bake up a batch, allow to cool and then, fill with ice cream. Ok?

Ok!

Not much trickery here, just a delicious summer treat.

This was Bean's idea. I have to give him credit for this. I've done cookies filled with cream before, but he very much wanted ice cream and he wanted them made with his favorite chocolate chip cookie. Easy enough.

Tips: Let your ice cream sit out for a few minutes until just soft. Scoop, smush, wrap, freeze all in rapid progression. Do not add your sprinkles before freezing. Add before serving.

I wrapped mine in parchment paper and tied with bakers twine. They are cute and functional. You can take this a step further and put in a freezer bag to ensure no freezer burn.

Thursday, August 14, 2014

So, it happened. And it happened so fast. I don't think I even realize how fast it was happening, but it did, and it's here and there is nothing I can do about it. I knew it was going to happen and I knew it was going to happen quickly, but, I just don't know how it's here already.

My Bean is a Senior.

*momma wail*

I know I'm biased, but isn't he handsome?

Please note the Mr. Roger's tee shirt. That's just the kind of people we are.

For the first day of school I always like to make him something special for breakfast. It has been, very often, pancakes over the years. Since I made the Birthday Cake Pancakes for his 17th though, everything has changed. Normal pancakes won't do.

I considered making those again, which I've dubbed 'celebration pancakes' now, so he can have them more often, but I wanted this to be something even more special since it was his last first day of school (sans college).

Red Velvet it is.

He loves Red Velvet and the tang of cream cheese icing, so these were perfect. So easy to make too.
Like the Birthday Cake Pancakes, I mixed up the dry ingredients before I went to bed so they would be ready in the morning. I just measured everything into a lidded mixing bowl. I also made the glaze the night before. I refrigerated it, then sat it out as soon as I got up so it would get the chill off. Shaves a few minutes off the hectic before school routine. Then in the morning, I just measured in the wet ingredients and fried them up.

Add all dry ingredients, into a mixing bowl and set aside. In another bowl, whisk together the wet ingredients. Slowly pour the wet into the dry and mix until combined. *cake mix is often lumpy, sift if needed

Pour a bit of oil into your pan and let heat. Drip a drop of the batter into the oil. When it begins to sizzle, add your pancakes.

When bubbles form on the cakes, carefully flip them over.Test center by poking a small hole in it. If batter comes out, cook another minute or so.

Place on a paper towel just for a second to absorb any extra oil, then place on plate and serve!

This is a small recipe, it makes about 8 medium sized pancakes, easily doubled, tripled, etc.

Cream Cheese Glaze:1/2 cup powdered sugar

2 oz cream cheese, softened

1 Tablespoon milk

1/2 teaspoon vanilla extract

Mix softened cream cheese and powered sugar in a small bowl. Stir in milk a little at a time until well blended. Stir in vanilla.

Refrigerate any leftovers

You could also use my simple Vanilla Glaze instead

Vanilla Glaze:1 cup powdered sugar

2 Tablespoons butter, melted

2 Tablespoons milk

1/2 teaspoon vanilla extract

Add powered sugar and milk to melted butter. Whisk until smooth and glossy. Add vanilla and stir until combined.

In the bowl of a stand mixer add the melted butter and sugars. Beat together until creamy. Add the egg, egg yolk, and vanilla mix again. Mix in the baking soda and table salt into the flour in a small bowl. Slowly add the flour mix into the dough. Beat until incorporated. Stir in chocolate chips.

Scoop out a large cookie scoop, or about 2 tablespoons at a time. (I like to roll my cookie dough between my hands to give it a cleaner appearance when baked. You can skip this step if you like, they still bake up pretty.) Place cookies about 3-4" apart on cookie sheet. Sprinkle with a bit of sea salt. Bake 14-16 minutes.

Allow to cool on sheet for a couple minutes, then move to a wire cooling rack to fully cool.

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Just a small town girl, livin' in a lonely world... She took the Hogwarts train goin' anywhere.
Thanks for visiting http://sugarbeanbakers.com, my little spot on the web. I hope you'll find yummy recipes, fun ideas, and enjoyable party plans!

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copyright 2010-2016 Sugar Bean Bakers

I write this blog for my own personal enjoyment and for anyone else out there who may enjoy it as well. I make no guarantees that you will like the recipes as I do.

I am not responsible for any ruined product or typos within my recipes. I am not responsible for any injuries you may get while in the kitchen. I am not responsible if your cat trips you while you are baking muffins. Or if you are abducted by aliens. Just saying...

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Some recipes are my own. Otherwise, I try to always credit original authors of recipes if I know them.